scholarly journals Selection of technological regime and cryoprotector for lyophilization of lactobacteria (Lactobacillus spp.)

2020 ◽  
Vol 10 (4) ◽  
pp. 184-190
Author(s):  
A.P. Paliy ◽  
S.O. Gujvinska ◽  
M.S. Alrawashdeh
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Freeze Drying ◽  
Skim Milk ◽  
Technological Regime ◽  
Long Term Storage ◽  
Term Storage ◽  
Lactobacillus Spp ◽  
Selection Of

Despite the success achieved in the comprehensive study of probiotic cultures, today there are a number of problems associated with the low viability of lactic acid bacteria during their processing and long-term storage in probiotics. Our work aimed to select the optimal technological regime and cryoprotectant to preserve the viability of lactic acid bacteria Lactobacillus spp. during their lyophilization. According to the results of the conducted researches, it is established that for freeze-drying of probiotic cultures Lactobacillus spp. in the facility LZ-45.27 (Frigera, Czech Republic) the most optimal is the mode which provides a rise of temperature within 45 hours from minus 70.0±1.0 °C to plus 26.0±1.0 °C with a speed of 2.2±0.1 °C/hour. It is effective to use protective media for lactobacilli, which consist of: skim milk (90%) and sucrose (10%); skim milk (90%) and lactose (10%); skim milk (90%), glucose (2.5%), sucrose (2.5%), lactose (5.0%) (P≤0.05). Freeze-drying of lactic acid bacteria under optimal conditions and the addition of cryoprotectants will avoid the problems associated with a significant reduction in the number of microbial cells. The results of research can be used for long-term storage of cultures of lactobacilli by their lyophilization.

INVESTIGATION OF VARIOUS WAYS TO STABILIZE LACTIC ACID BACTERIA CELLS DURING LONG-TERM STORAGE

2020 ◽  
pp. 388-389
Author(s):  
Yu. Nikolaev ◽  
R. Ulanova ◽  
I. Shakir ◽  
A. Khreptugova
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactic Acid Bacterium ◽  
Enterococcus Faecium ◽  
Term Survival ◽  
Long Term Survival ◽  
Long Term Storage ◽  
Term Storage

Various methods of stabilizing the cells of the lactic acid bacterium Enterococcus faecium during long-term storage were studied. It is shown that the long-term survival of E. faecium is promoted by the addition of Enterosgel, Polysorb, the use of LB substratum, as well as their immobilization in humic-silanol gel.

Long-Term Storage Stability of the Bacteriocin Propionicin PLG-1 Produced by Propionibacterium thoenii and Potential as a Food Preservative†

1996 ◽  
Vol 59 (5) ◽  
pp. 481-486 ◽  
Author(s):  
HSING-YI HSIEH ◽  
BONITA A. GLATZ
Keyword(s):  
Storage Stability ◽  
Skim Milk ◽  
Lactobacillus Delbrueckii ◽  
Food Preservative ◽  
Long Term Storage ◽  
Cell Counts ◽  
Viable Cells ◽  
Propionibacterium Thoenii ◽  
Term Storage

Propionicin PLG-1, a bacteriocin produced by Propionibacterium thoenii strain P127, was tested for characteristics that could determine its usefulness as a food preservative: long-term storage stability and effectiveness in a food model system. Partially purified propionicin PLG-1 samples, lyophilized and nonlyophilized, were stored at 25, 4, and −20°C. Bacteriocin activity increased by as much as 200% over the first 10 days of storage in nonlyophilized samples stored at 25 or 4°C. Activity then decreased gradually for samples stored at 25°C while samples stored at 4°C retained high activity through 14 weeks of storage. Nonlyophilized samples frozen at −20°C and lyophilized samples stored at all temperatures did not change significantly in activity through 25 weeks of storage. Propionicin was added at 100 and 1,000 arbitrary units (AU)/ml to lactobacilli MRS broth and to skim milk, each inoculated with 105 cells per ml of Lactobacillus delbrueckii ATCC 4797. Upon incubation at 37°C with 1,000 AU/ml, cell numbers were reduced by at least 4 log units within 2 h and no viable cells were detected after 96 h in either medium. With 100 AU/ml of propionicin, viable cells were reduced by 2 log units within 12 h at 37°C, but culture growth resumed after 24 h. At 15°C, no viable cells were detected after 48 h in the presence of 1,000 AU/ml of propionicin, while viable cell counts were gradually reduced to about 10 cells per ml by 168 h in the presence of 100 AU/ml of propionicin.

scholarly journals Cryopreservation of Synchytrium solstitiale In Planta

Plant Disease ◽  
2006 ◽  
Vol 90 (4) ◽  
pp. 429-432 ◽  
Author(s):  
T. L. Widmer
Keyword(s):  
Propionic Acid ◽  
Skim Milk ◽  
Infected Tissue ◽  
In Planta ◽  
Long Term Storage ◽  
Zoospore Release ◽  
Biological Studies ◽  
Different Temperatures ◽  
Term Storage

The fungus Synchytrium solstitiale is a candidate for use as a biocontrol agent against Centaurea solstitialis. This obligate parasite can be propagated only in planta, which necessitates development of a method for preserving cultures for longer periods of time for routine biological studies and shipment to other laboratories. Normally, sporangia embedded within the plant tissue release zoospores when submersed in water at temperatures above freezing. To examine what chemicals might inhibit zoospore release, infected tissue was exposed to different suspensions of fungicides. Cycloheximide and benomyl completely inhibited zoospore release or immediately induced encystment from tissue stored in these two chemicals, respectively. A few zoospores were released in suspensions of iprodione and propionic acid but were not motile. However, when tissue stored in iprodione or propionic acid was transferred to fresh distilled water, abundant active zoospores were released. Freezing the infected tissue at different temperatures in different cryoprotectants also affected the release of motile zoospores. Infected C. solstitialis tissue was immersed in water, water plus iprodione, methanol, ethylene glycol, dimethyl sulfoxide, glycerol, skim milk, trehalose, or sucrose and subjected to different temperatures for various periods of time. Some treatments protected the viability of the fungus for a shorter period of time whereas other treatments completely inhibited release. The best results were obtained when infected tissue was stored at -2°C in 0.5 M sucrose where active zoospores were released after 12 weeks of storage. Overall, results obtained from this study demonstrate a technique for long-term storage of S. solstitiale.

Physical Properties and Volatile Composition Changes of Cooked Sausages Stuffed in a New Casing Formulation Based in Surfactants and Lactic Acid During Long-Term Storage

2017 ◽  
Vol 82 (3) ◽  
pp. 594-604 ◽  
Author(s):  
Chao-Hui Feng ◽  
Cheng Li ◽  
Juan Francisco García-Martín ◽  
Pradeep Kumar Malakar ◽  
Yue Yan ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Physical Properties ◽  
Volatile Composition ◽  
Long Term Storage ◽  
Composition Changes ◽  
Term Storage

scholarly journals Design of a new lyoprotectant increasing freeze-dried Lactobacillus strain survival to long-term storage

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Aurore Bodzen ◽  
Audrey Jossier ◽  
Sébastien Dupont ◽  
Pierre-Yves Mousset ◽  
Laurent Beney ◽  
...  
Keyword(s):  
Water Content ◽  
Water Activity ◽  
Freeze Drying ◽  
Sucrose Solution ◽  
Bound Water ◽  
Long Term Storage ◽  
Freeze Dried ◽  
Micellar Casein ◽  
Term Storage

Abstract Background Stabilization of freeze-dried lactic acid bacteria during long-term storage is challenging for the food industry. Water activity of the lyophilizates is clearly related to the water availability and maintaining a low aw during storage allows to increase bacteria viability. The aim of this study was to achieve a low water activity after freeze-drying and subsequently during long-term storage through the design of a lyoprotectant. Indeed, for the same water content as sucrose (commonly used lyoprotectant), water activity is lower for some components such as whey, micellar casein or inulin. We hypothesized that the addition of these components in a lyoprotectant, with a higher bound water content than sucrose would improve lactobacilli strains survival to long-term storage. Therefore, in this study, 5% whey (w/v), 5% micellar casein (w/v) or 5% inulin (w/v) were added to a 5% sucrose solution (w/v) and compared with a lyoprotectant only composed of 5% sucrose (w/v). Protective effect of the four lyoprotectants was assessed measuring Lactiplantibacillus plantarum CNCM I-4459 survival and water activity after freeze-drying and during 9 months storage at 25 °C. Results The addition whey and inulin were not effective in increasing Lactiplantibacillus plantarum CNCM I-4459 survival to long-term-storage (4 log reduction at 9 months storage). However, the addition of micellar casein to sucrose increased drastically the protective effect of the lyoprotectant (3.6 log i.e. 0.4 log reduction at 9 months storage). Comparing to a lyoprotectant containing whey or inulin, a lyoprotectant containing micellar casein resulted in a lower water activity after freeze-drying and its maintenance during storage (0.13 ± 0.05). Conclusions The addition of micellar casein to a sucrose solution, contrary to the addition of whey and inulin, resulted in a higher bacterial viability to long-term storage. Indeed, for the same water content as the others lyoprotectants, a significant lower water activity was obtained with micellar casein during storage. Probably due to high bound water content of micellar casein, less water could be available for chemical degradation reactions, responsible for bacterial damages during long-term storage. Therefore, the addition of this component to a sucrose solution could be an effective strategy for dried bacteria stabilization during long-term storage.

Survival Rate of Microbes after Freeze-Drying and Long-Term Storage

Cryobiology ◽  
2000 ◽  
Vol 41 (3) ◽  
pp. 251-255 ◽  
Author(s):  
Yukie Miyamoto-Shinohara ◽  
Takashi Imaizumi ◽  
Junji Sukenobe ◽  
Yukie Murakami ◽  
Sugio Kawamura ◽  
...  
Keyword(s):  
Survival Rate ◽  
Freeze Drying ◽  
Long Term Storage ◽  
Term Storage

Development of a freeze-drying protocol for the long-term storage of S9-fraction at ambient temperatures

Cryobiology ◽  
2009 ◽  
Vol 58 (2) ◽  
pp. 139-144 ◽  
Author(s):  
Sebastian Buchinger ◽  
Elisabeth Campen ◽  
Eckard Helmers ◽  
Valeri Morosow ◽  
Marianne Krefft ◽  
...  
Keyword(s):  
Freeze Drying ◽  
Ambient Temperatures ◽  
Long Term Storage ◽  
Term Storage ◽  
S9 Fraction

scholarly journals Selection of Lactic Acid Bacteria Species and Strains for Efficient Trapping of Drosophila suzukii

Insects ◽  
2021 ◽  
Vol 12 (2) ◽  
pp. 153 ◽  
Author(s):  
Amani Alawamleh ◽  
Gordana Ðurović ◽  
Giuseppe Maddalena ◽  
Raffaele Guzzon ◽  
Sonia Ganassi ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Oenococcus Oeni ◽  
Dependent Manner ◽  
Drosophila Suzukii ◽  
Test Conditions ◽  
Field Assessment ◽  
Strain Dependent ◽  
Lactobacillus Spp ◽  
Selection Of

(1) Monitoring of Drosophila suzukii is based on the use of effective traps and baits. The current baits are insufficient to provide efficient monitoring. The use of bacteria as bio-catalyzers to produce bioactive volatiles may improve flies’ attraction. Thus, we conducted this work to improve Droskidrink® bait’s attractiveness using lactic acid bacteria. (2) Different baits that were based on the use of Droskidrink® were assessed for flies’ attraction in a Droso-Trap® in a vineyard. Oenococcus oeni, Pediococcus spp., and Lactobacillus spp. were used. The performance of the most attractive species, O. oeni, inoculated into Droskidrink® was assessed in laboratory tests. The responses of female flies to volatiles produced by Droskidrink® with O. oeni strains were recorded by electroantennography. (3) Preliminary field assessment of baits recorded O. oeni as the most attractive species. Three strain groups showed adaptation to test conditions. Volatiles extracted by the headspace of baits inoculated with O. oeni, elicited electroantennographic responses from fly antennae. (4) Droskidrink® inoculated with O. oeni is a highly attractive bait for monitoring. These findings will be useful for improving the attractiveness of D. suzukii commercial baits based on the utilization of LAB volatiles in a strain-dependent manner.

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